Bourbon Brined & Roasted Turkey

Bourbon brined turkey, stuffed with orange slices and fresh herbs, slow roasted to perfection and basted with bourbon butter.


¾ Cup Garrison Brothers Bourbon
2 Quarts Water, Divided
¾ Cup Salt
1 Tbsp. Black Pepper
¾ Cup Maple Syrup
1 Each Orange, Thinly Sliced
2 Each Thyme Sprigs
2 Each Bay Leaves

2 Tbsp. Garrison Brothers Bourbon
1 Cup Butter, Unsalted
2 Tbsp. Lemon Juice
2 Tbsp. Garlic, Minced
3 Tbsp. Parsley, Chopped
2 Tbsp. Sage, Chopped
2 Tbsp. Thyme, Chopped
1 Tbsp. Salt
2 tsp. Black Pepper

½ Cup Garrison Brothers Bourbon
1 Each Turkey, Whole
2 Each Lemons, Halved
1 Each Onion, Halved
2 Each Carrots, Sliced
2 Each Celery Stalks, Sliced
1 Each Double Lined Cheesecloth
¼ Cup Butter, Melted
6 Cups Chicken Broth, Divided

1. Prepare the brine in a large saucepan on medium heat by combining Garrison Brothers Bourbon, 1 pint of the water, salt, black pepper, maple syrup, orange slices, thyme and bay leaves. Continue heating for about 5 minutes, or until the salt dissolves.
2. Pour the mixture into a bin large enough for the turkey and brine, then add in the remaining water for the brine.
3. Place the turkey in the brine and make sure it is covered with the brine for 8 to 12 hours.
4. Preheat an oven to 350⁰F.
5. In a food processor or mixer, combine the Garrison Brothers Bourbon, butter, lemon juice, garlic, parsley, sage, thyme, salt and pepper to make a compound butter.
6. To prepare the turkey, stuff the cavity of the turkey with the lemon, onion, carrots and celery.